Thanksgiving 2024

[tcamp (Tamara)]

Gorgeous!

[kaleokahu (Kaleo)]

Happy Thanksgiving, Everyone!

Special thanks to Sampson and the Mods who make Hungry Onion possible.

[Phoenikia]

Ear worm for free

[ChristinaM (Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))]

I can’t imagine what I did wrong, but my dough doesn’t appear to have risen much at all in the fridge. Maybe it was too cold? The yeast was fresh, I measured everything by weights…nothing hot that could have harmed the yeast.

Right now I have it in my big cast iron skillet slicked with oil and covered, and hopefully rising on the proofing setting in my oven

[ChristinaM (Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))]

Looks amazing! So fun.

[shrinkrap]

@Phoenikia

How many vegans are coming to dinner?

I was far away, and don’t know. This was the “kid’s” shindig.

[mig (you can call me mig)]

we have a similar sunbeam. i love it.

[linguafood (Natascha)]

Mabez here is a more appropriate place to park this.

[ieatalotoficecream]

Turkey was ready way before we expected it to be, so it was a mad scramble to get everything else ready. Dinner was supposed to be at 3 but we’ll be eating closer to 2. Just made that pitcher of cosmos and poured myself one, which was much needed! Happy thanksgiving everyone!

[shrinkrap]

@ieatalotoficecream

Turkey was ready way before we expected it to be, so it was a mad scramble to get everything else ready.

Mine too!

@ieatalotoficecream

Dinner was supposed to be at 3 but we’ll be eating closer to 2.

You must not be expecting 35 people!

Family continues to allude to the fact that I will be taking over the “goings on” at some point.

[ottawaoperadiva]

Happy Thanksgiving everyone!

[mig (you can call me mig)]

I haven’t even put my 4lb, 5 oz turkey breast in the oven yet. Cooking time is apparently just 90-ish min (!) and we’re not eating until suppertime, so I guess I’ll wait a while longer still. I wonder if I should stuff it just so the cavity isn’t empty.

[Saregama]

Love these Turkish Friendsgiving menus you share every year!

[Saregama]

We have a never-before instance of guest showing up with a 4-part hors d’oeuvres addition (that overlaps with 2 others, never mind that) which is being assembled HERE — and requires

1. Counter space
2. Oven time
3. A blender
4. Serving dishes
5. Baking tray and baking dish

WTH???

Luckily my cousin with the biggest family s running very late, so there are 4 fewer people at the moment.

However my aunt had scolded at my cousin and me just15 mins earlier to vacate the counter (on which we had put out the cheese board and one of the apps she brought and one of the apps I brought, per USUAL) because she needed ALL THE SPACE

(My cousin and I have vacated the kitchen. I sent her to my room for a nap while I watch her kid, but only after we exclaimed at each other about the GIRLFRIEND WHO NEEDED TO TAKE OVER THE KITCHEN.)

Oy. It’s going to be a long afternoon

ETA: for completeness, I feel like I should share what this fabulous app was:

• Baguette crostini (she brought a baguette, needed a chopping board, knife, sheet pan, oil, and oven — btw I made crostini last night for the baked Brie and asked if those could work, but she needed hers “cut thicker”)
• Pistachio pesto (which she brough ingredients for and made here)
• Goat cheese
• Caponata

(She was a bit nonplussed when the baked Brie with spicy caramelized onion jam came out of the oven — apparently she was expecting to the be the “show” app.)

[Phoenikia]

Hahaha, that reminds me of a French couple who showed up at my potluck with most of their ingredients, planning to make profiteroles in my tiny one bedroom apartment kitchen, during the party, asking me if I had any Fleur. Lol. As in Flour.

[mig (you can call me mig)]

We just used last year’s turkey drippings to make gravy, something I’ve never done before, and it worked! Mom always makes giblet gravy, combining giblet water and turkey drippings, and bringing that to a boil. She makes a flour and water slurry, and slowly adds that to the boiling water/drippings, whisking constantly. So this year I opened a can of chicken stock to sub for the giblet water, and otherwise we proceeded as usual.

The defrosted drippings were very fatty, so I did try to remove some of that.

It worked! Only problem is it’s a little too salty bec I didn’t use low-sodium chicken stock, but other than that, yay.

[mig (you can call me mig)]

That’s terrible. Oy.

[tomatotomato (Denise)]

@Saregama

Oy. It’s going to be a long afternoon

Been there, experienced that. May the stress bounce off as best it can.

On a brighter note, all the food you’ve prepped looks scrumptious!

[shrinkrap]

There must be additional venues for that vignette!

There are a few “what not to do” stories floating around. There was a Bobby Flay one, but it was a video and "ain’t nobody got time for that ".

[ernie_in_berkeley]

The hasselback potato went into the oven a half hour ago, and the game bird just joined it. I don’t like eating heavy meals late in the day, so this will be just a late lunch, at about 1:30 PST.